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Decadent Brownies

Gloriously dense texture and rich chocolate colour... don't forget to lick the bowl and the spoon.
Yields 16x 2 in [5 cm] cookies





  • 6 oz [170 g] Rogers' Chocolate Fondue and Baking Wafers, Dark
  • 1 cup plus 2 Tbsp [250 g] unsalted butter, at room temperature
  • 4 large eggs
  • 2½ cup [500 g] sugar
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 ¾ cups [210 g] all-purpose flour 



Preheat the over to 350ºF [180ºC]. Line a 9 x 9 x 2 in [23 x 23 x 5 cm] baking pan with aluminum foil, covering the bottom, up the sides, and hanging about 1 in [2.5 cm] over the sides.

Melt the chocolate and butter together using a hot water bath or the microwave oven. Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and set aside to cool.

In a large bowl, with a hand mixer, beat together the eggs, sugar, vanilla, and salt on high speed until light and creamy, 2 to 3 minutes. Blend in the cooled melted chocolate mixture on low speed. Gradually beat in the flour until just incorporated. Spread the batter evenly in the prepared pan.

Bake for 40 to 50 minutes, or until the top is puffed and cracked. Don't overbake; these brownies set as they cool. Let cool completely in pan. When ready to serve, carefully use the foil to lift the brownies out of the pan. Place the brownies on a cutting board, discard the foil, and cut into 2 in [5 cm] squares. Store wrapped tightly in plastic warp at room temperature for up to 1 week.

To freeze, cut into four large sections and removed from pan. Wrap sections tightly in plastic wrap. Place the sections in a zip-top freezer bag and push out all the air. Freeze for up to 1 month. Let the wrapped sections defrost in the refrigerator overnight.

This recipe is courtesy of Amy Guittard from her Guittard Chocolate Cookbook.

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